I need some help! I am a Nutrition and Dietetic Student in NC and my assignment is to create a food product. I’ve decided to adjust a nut burger recipe I already had and turn it into a heart healthy, cholesterol lowering food. It contains walnuts, tofu, flaxseed meal, barley, cottage cheese, bread crumbs, 1 egg, 1 Tbsp soy sauce, and 1 tsp each of basil and thyme. It is still slightly bland.

Hi Emily
I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years, am also an avid lifelong runner, and the same age as you. I gave up vegetarianism due to health reasons (anemia that wasn’t helped by iron pills or leafy greens). Not only that, even after reverting to meat-eating, I fainted once in the middle of the sidewalk and the paramedics said I was “too healthy.” My blood pressure/heart rate was too low from being a runner. Just wanted to give you a heads up, because “too healthy” might also be “unhealthy.”

Thank you for putting so much time and effort into your blog! I started eating “clean” on 9/6/10 and am really trying to broaden my horizons. I love to cook and make healthy meals. You inspire me to do more :)

Help. I prepared two fruit pies for Thanksgiving and both are in glass pie plates. I wanted to freeze them unbaked and looked through numerous ideas on the internet. What do you recommend when I’m ready to bake them? Low temps? Straight from the freezer to the over? Using my stone for pie baking? Thanks – oh and welcome to CA. I live in the Bay Area. It’s awesome.

Hey Emily,
Thanks for all the helpful info. I’m visiting my parents who have the same brand rice cooker as you and I’m considering buying my own. I was wondering what setting you use to cook quinoa? And just in general how you decide what settings to use for other grains since they aren’t included on the manual. Thank you for your help!

I usually do quinoa on the quick cooking setting, but you can also do the regular setting. I typically cook most things on regular, and if I have time I cook brown rice on the BR setting. But it also cooks just fine on the regular setting – just not quite as creamy. I LOVE my rice cooker!

I’ve been eating clean for over 6 months now, and have tried a LOT of “new” food during that time.
However, millet is something I still have not tried. I purchased some in bulk (I have a pint jar full) and there it has sat on my countertop.

How would you recommend a newbie cook millet for the first time? (I don’t have a rice cooker – though I am dreaming of the cheaper version of yours! So I would be cooking it on the stovetop).

I am VERY open to new things, and eat a lot of “weird” healthy things, so I am not afraid to try it. I guess I just haven’t done it yet b/c I don’t want it to be awful. I want to like it – but I have no idea where to start.

I’m looking for a basic, yet yummy way, to cook it up – and to have my (slightly picky) boyfriend like it, as well. What would you recommend?

I wanted to know if you have made any tofu “chicken” nuggets? I am looking for something that would be similar to real chicken nuggets. I would probably prefer to pan fry (so that they get crispy).
Also do you have a recipe for tofu cream cheese? I saw it on your post about New York and would love to try to make something like that myself.
Thanks,
Rachel

Hi Rachel! Not really. I tend to kind of avoid most of the “fake meat” type of stuff that you find in the freezer aisles. Maybe you could try breading the tofu and then pan-frying in strips? I haven’t made a tofu cream cheese before, but now that I am back home it’s definitely on my list!

The recipe page looks great. I’ll definitely be checking out Recipage! I want to compliment you on your Roasted Eggplant Baba Ganoush. I’ve made it twice in the past two weeks – can’t get enough! I added a tiny bit of garlic to my second batch – yum.

This is SO GOOD! I halved the recipe and still got 4 servings (well, “me sized” servings) out of it. Thank you for creating such delicious and healthy eats and sharing them, you’re saving my busy weeknights!

i am a long-time reader of your blog and have made (successfully!) many of your recipes. in sum, i think you are great and extremely good at what you do.

i have tried to love the new format of your recipes. i really have. but, in reality, i’ve discovered that, instead of simplifing the process, it’s added one or two more steps to finding exactly what i want to find than before. for instance, i have a friend who is coming to dinner tomorrow night who is a self-professed lover of grains. in your old format, i could just go to your list of “grains” and quickly scan the titles of the recipes listed under that heading. when i entered the “grains” search term in the new format, the search returned only 6 recipes — and i know that you have MANY more grains-related recipes than that!! some of the millet-based meals that i’ve made of yours did not even list!

in the spirit of making constructive criticsm….perhaps a topic-based index (instead of only by alphabtetical order) would help. if i’ve missed this feature, perhaps i’ve not searched well enough, so please forgive me. if not, i thought i’d at least offer a suggestion!!

[...] Root vegetables are amazing when roasted – all the earthiness becomes sweetly caramelized. Here is a recipe similar to what I used: Roasted Root Vegetables with Maple Balsamic Dressing. The maple and balsamic flavors balance really nicely with the root veggies. Emily from Daily Garnish has a great recipe too – more simple and really lets the flavors of the vegetables shine through – check it out here. [...]

[...] we worked out in the living room, our dinner cooked on the stove. We made Daily Garnish’s One-Pot Quinoa & Greens. We had a big bunch of collard greens from last week’s CSA box, so I doubled the recipe and [...]

[...] a family, I’m well on my way to mastering the art of cooking/baking/sewing. Tonight I made Sweet Potato and Carrot Curried Lentils via Daily Garnish and I’ll just say this…William had TWO servings. I know, I’m patting myself on [...]

[...] The curry was enjoyed over a bed of cooked millet. This was my first time trying millet and I think it is a great alternative for white rice. I have tried quinoa, bulgur, brown rice (which is my new love by the way) and now millet! Toasting the millet in the pan prior to cooking in water is the key to keeping the grains separate and not turn into a mush. I cooked the millet per Emily’s method. [...]

These are awesome! I made them with a few substitute’s based on what I had and love them! I was a little weary at first since every granola type bar I have ever made has always had peanut/almond butter in it and I thought I would miss it but no way! Great recipe, thanks for sharing!

[...] Rachel’s Spring Chicken Cups (I’m eating one right now on a toated english muffin) and Emily’s Surprise Muffins. Both were excellent successes! Last time I made the spring chicken cups, I overcooked them and [...]

Kelsey &nbsp &nbsp at 8:57 am

Whenever I make oatmeal from scratch it doesnt have much flavor… any suggestions or recipes?
Thanks!

[...] I decided to bake up some muffins because I had some ripe bananas to use up. I remembered seeing this recipe on Daily Garnish and only tweaked it a bit. Instead of a flax egg, I used a regular egg and instead [...]

[...] provide an opportunity for me to lead by example – showing that healthy, vegetarian food can be delicious and full of flavor. Rather than relying on scare tactics and propaganda, I’d rather talk [...]

Tay &nbsp &nbsp at 3:01 pm

Hi Emily,

I was looking for a page listing all your recipes, but when I clicked on the Recipe tab, it led me to this list of comments. Do you have a recipe list with links available? Thanks!

I absolutely LOVE this recipe- along with all of your other recipes. I made it today, and have leftovers for a few days. I realized I also have some dry amaranth in my pantry. Do you think I can sub that for the quinoa? Or what do you recommend I do with amaranth? (I bought it for a recipe that I never ended up making). Thanks!! ps. you are such a cute pregnant lady!

Oh- sorry! I made the Quinoa, black bean and avocado salad. I actually put it on top of a few handfulls of spinach to add some more bulk and it nicely wilted a little and it was great! Just wondering, I noticed you stopped including nutritional info, was that on purpose?

[...] Modifications: Used whole wheat bread instead of white, omitted the pimentos and added small pieces of potato and cheese. Grace also halved the recipe to feed the three of us. It was perfect. She also made the muffins that I had made last week, that I had found on this website. [...]

[...] was epic. Another vegan recipe winner from Emily at Daily Garnish! I made her Vegan Broccoli Pasta Salad, and B grilled some corn on the cob using this simple recipe. Both were fantastic- a really [...]

I was so excited to find your recipe for peanut butter chocolate chip muffins that I ran out to Whole Foods Market today to get some of the ingredients that I didn’t have on hand (cane sugar, flax seed and peanut flour). Sadly, they looked at me like they had never heard of peanut flour before, they offered some almond flour as a substitute. Do you think that will be ok to use?

[...] way to squeeze in extra vegetables in the morning. Here is an easy frittata recipe adapted from Emily’s recipe on the Daily Garnish: (Note: Emily has no affiliation with AdvoCare, we just like her [...]

[...] the menu for this week because the Internet was down over the weekend! Tonight we had leftover Mediterranean Quinoa Salad with more grilled salmon (it was excellent the second time around!). Here’s what the rest [...]

[...] of a recipe that I’ve been wanting to try from another food and fitness blog. Tonight I made Blueberry Greek Yogurt Banana Bread – another recipe with no oil! The greek yogurt also adds protein and calcium. It was super [...]

[...] Around 4:30 we decided we’d had enough of the sun and sand, and all retreated back to the house to shower and get ready for our evening. It was burger night, so I got to work making our favorite black bean burgers. [...]

Hello! I made this yesterday morning and I have to say that it is one of the best banana breads I’ve ever had. The blueberries give it an awesome sweetness/tartness and the greek yogurt (and extra 1/2 banana) give it that “gooey” quality we all love.. thank you this recipe is a keeper! p.s. I also subbed some local honey for the organic cane sugar and it worked out very well. Cheers!

[...] I’ve seen a few recipes on the Internet for strawberry basil pesto, but the one I used was by Emily at Daily Garnish (I promise I don’t always use other people’s recipes!) . I prefer Emily’s because [...]

This was sooo delicious! My entire family loved it, which is amazing because my kids are young and in a very picky phase! It was nice to find a vegan “cheese” dish that really tasted yummy!!! Thanks for sharing!

[...] I have been staring at this head of cauliflower all week long, not quite sure what I wanted to do with it. I kept wanting to make a casserole, but couldn’t decide what direction to go in. I ended finding inspiration in one of my own recipes – Spaghetti Squash with Vegan Mushroom Cream Sauce. [...]

I just signed up for a free trial of the recipage! I am so not that web savvy and it was super easy!!! Im sooo excited! I’m a newbie food blogger as well! I really hope this increases my page views! Thanks for creating this program!

[...] potatoes in my veggie drawer by Monday. Time for some back up green stuff from the freezer! I saw this recipe for Coconut Curried Potatoes with Peas on Daily Garnish a few weeks ago and couldn’t wait to [...]

[...] the overall calories and bulk up the nutrition just a bit. The last time I made (delicious) vegan chewy chocolate chip cookies, I swapped out the oil for one ripe banana, and found out that some of you guys are hardcore banana [...]

[...] … simple, fresh, and tasty! I originally planned to make Emily Malone’s Caramelized Onion Black Bean Sauce, but realized I had so many great vegetables that I couldn’t resist throwing them in and [...]

[...] For dinner tonight I made Daily Garnish’s amazing Roasted Butternut Squash and Black Bean Enchiladas! Holy ballz, they were so good. It wasn’t my first time making enchiladas, but it was my first time making homemade enchilada sauce… [...]

I found your blog because I googled “how to cook oatmeal in a rice cooker zojirushi” because I just purchased the 3 cup rice cooker. After spending the last week looking at your different pages I have fallen in love with your blog! Thanks for sharing all of your information!! I cant wait to try a few of your recipes!!!

[...] post it as a separate post in the near future. In the meantime, you can always try Emily’s crust over at the Daily Garnish (I would recommend doubling her recipe for this one). I knew I wanted to make individual sized [...]

[...] telling you this morning that I made some scrumptious and guilt free “Spiced Oatmeal Raisin Cookies” thanks to a recipe by Emily at Daily Garnish – one of my all time favorite resources for [...]

Lauren &nbsp &nbsp at 2:58 pm

Thank you for this! I’m totally intimidated by tofu and now I am determined to try! Just wanted to also comment and say how much I love your blog and am determined to try some of your vegan recipes. I just recently found my way here, so congrats on your new addition and I am excited to keep reading!

[...] and I did some reading in the sunny driveway) I enjoy perusing her recipes and found this one: Apple Cinnamon Cranberry Quinoa which had the ingredient of PUMPKIN SEEDS. And lucky me, I had Quinoa in the house, as well as [...]

[...] might of found the BEST chili for the up and coming winter months! I swooped this one up from the Daily Garnish and altered it just a smidgen It is, by far, my favorite chili. I suggest you give it a go and [...]

Just made your spinach and artichoke dip and it was a huge it!!! Thank you so much for these recipes. I’m gluten-free and also lactose intolerant, so while I’m not technically “vegan” these recipes are perfect for me and my husband!! Gotta sneak in as much veggies in him as I can!

[...] make spaghetti squash, slice it in half, seed it, season it, and roast it. Emily has a great guide that I followed, sprinkling a little cumin on as well since I was making a black bean sauce. After [...]

I made the Roasted Butternut Squash and Black Bean Enchiladas last night for my husband and I. They were delicious! My husband isn’t a vegetarian so I was interested to see what he’d think of meatless enchiladas. He loved them and he didn’t miss the meat. I’ll definitely be making this again!

Emily, I had been wanting to use the fresh sage I had planted in my garden, and then I saw your Rosemary and Sage Red Mashed Potatoes…I combined it with your Vegan White Gravy….heaven! They were so yummy! I had exactly a tablespoon of Nutritional yeast in the pantry (leftover from something else I tried) so it was perfect. My boyfriend has high cholesterol, so this was a good recipe to try…using almond milk and Earth Balance, instead of milk and butter. He’s normally not a “seconds” eater, but he went back for more potatoes. Thanks!

[...] snack today. Lunch left me full for 6 hours. I made another batch of my favorite black bean burgers and used onions instead of carrots again. Super good and thrown on a spinach salad with some salsa [...]

Thanks for this! I just made these for my super picky 4 yr old and he keeps asking for MORE more more! I did add a handful of carrot pulp left from juicing a bunch of carrots, figured I’d trick him into some veggie fiber AND it added color. Double bonus!

[...] to your dietary preferences. Some great examples from other bloggers include an amazing looking vegan gravy from Daily Garnish. Also, don’t be tied to tradition if you want to bring a main course that [...]

[...] job putting together an amazing meal for everyone. I contributed two dishes (cranberry sauce and Emily’s Butternut Squash and Cranberry Maple Millet- although I used quinoa) and my other aunt brought pie and a side [...]

[...] I baked some mini apple muffins that were good, but not “wow!” enough. Then I baked these cookies, but used chocolate chips instead of raisins. First, I tried them with applesauce instead of Earth [...]

A person essentially lend a hand to make severely posts I would state. That is the first time I frequented your web page and thus far? I surprised with the analysis you made to create this actual submit extraordinary. Excellent activity!

[...] As I started to talk to her, I quickly realized there was a lot of information I could share with her. When she asked me about nutritional yeast, aka “nooch,” and how the heck to use it, I told her all about the cheezy sauces she could make, and directed her to Emily’s delicious broccoli and “cheeze” soup recipe. [...]

[...] for an hour and play holiday games. I contributed sweet potato and black bean enchiladas (I used Emily’s recipe and subbed sweet potato for butternut). I thought they turned out great, and I will make them [...]

[...] white wine and flaked almonds. I also made a stuffing of apples, fennel & capers found on Daily Garnish. I used a ciabatta instead and it was pretty good! #gallery-1 { margin: auto; } #gallery-1 [...]

[...] kicks up my favorite brand of burger, so wanted to find a recipe that could recreate that. I found this recipe at the Daily Garnish, and tweaked it a bit to use what I had on hand. The best addition: a [...]

[...] squash in my fridge for over a week now and tonight I was doing something with it! I made Emily’s Butternut Squash and Cranberry Maple Millet back in October and since I’m trying to use up the various bags of grains I’ve accumulated and [...]

[...] I seasoned them with sea salt and pepper and cooked them for forty minutes on 300 degrees. Using this (amazing) vegan bean burger from Daily Garnish I drained, grated, and blended my way to an amazing veggie burger bursting with [...]

Seriously? This recipe is just fried rice with less oil. You’re comparing this to restaurant takeouts, but many Chinese home cooking makes fried rice with just 1-2 tbs of oil. This post is just ignorant of Chinese cooking. It’s not “unfried” at all. Do you even understand the concept of sir-fry?

Sorry you don’t like the recipe! It’s really just my healthy adaptation of a classic dish – not meant to be taken so literally (salted turnip?). I’m definitely not an expert in ethnic food by any means. And I have no control over Gojee’s typos or content. For what it’s worth, the final product is not mushy at all.

Hey Jeanie! I do understand stir-fry. I actually went to culinary school! But I would definitely never claim to be even close to an expert in Chinese cooking. Just trying to lighten up what can often be a very greasy meal. It’s also nice to show people how to do something at home. My blog is mostly about simple food, and showing others how to make easy, healthy meals. Sounds like perhaps it is not for you!

I have made this recipe twice now and it has become one of my favorites! So simple and so tasty. I added bean sprouts, green onions, and tofu. I feel great after eating it, unlike regular chinese fried rice takeout dishes which make me feel bloated and lethargic. Great job Emily!

Just started reading your blog and I’ve only really gone through your post on grocery items. I saw that you buy a lot of frozen fruit for smoothies, would you mind posting some recipes for smoothies? I’m completely clueless. Thanks!

[...] was delicious!! This was a recipe I had pinned last week from Daily Garnish for Creamy Vegan Kale Stuffed Mushrooms. This was super-easy and so flavorful. I wasn’t sure how [...]

Jennifer &nbsp &nbsp at 7:15 pm

OMG Emily. My 3 year old and I just made the Chewy Vegan Chocolate Chip Cookies. They are AMAZING! Thank you for creating a recipe that didn’t need “strange” ingredients that I never seem to have on hand. It was nice just to look up a vegan recipe and have everything I needed! Your site ROCKS! And Congratulations-Cullen is beautiful!

[...] fries. I got the recipe for the mushrooms and kale from the Daily Garnish blog. You can find it here. I added nutritional yeast to the kale and topped the mixture with a little brie. The meal was very [...]

I meant to comment on this about a month ago! I made these to have around my parents house for Christmas. I didn’t have almond butter at the time so I used hazelnut butter (Not the chocolate stuff) and they turned out amazing. It was my first experience making a Vegan cookie since I decided to go Vegan and my first time using coconut oil! They turned out wonderfully! Thanks for the amazing recipe!

[...] there are hundreds of vegan menu options that entice the palate and tickle the senses. Why not try Creamy Kale Stuffed Mushrooms, Spinach Snackers, or Roasted Acorn Squash Risotto? Want something more traditional? Then you [...]

[...] goals I set for 2012 and experimented in the kitchen by cooking tofu a couple weeks ago! I followed this tutorial and it turned out pretty good. It didn’t take too terribly long to make and the husband approved. [...]

Laura &nbsp &nbsp at 6:49 pm

I made the Tofu lettuce wraps and they were fabulous. I didn’t cook the veggies because I wanted them really crunchy and I added some cilantro and green onion because I had them on hand. Thanks for much for the recipe! I love your site.

[...] Feel Good Dessert – Unfortunately, this isn’t something I have made this week, but it is something I am craving! You can find the recipe for these delicious vegan chewy chocolate chip cookies here. [...]

[...] me for days. I’ve already made a few different variations on banana bread with things like blueberries or chocolate chips, but this weekend I decided to just do something simple. No crazy add-ins [...]

[...] nothing goes wrong more quickly than a curry. When I saw Emily at Daily Garnish post about this eggplant curry a couple weeks ago, I was wrongly skeptical. It was great! (I guess technically this isn’t a [...]

[...] side was a vegan bean dip with half a plate of broccoli for dippin’. I got the recipe from Daily Garnish, but I added a bit of chili powder, pepper and garlic powder because the original recipe is a bit [...]

[...] found this recipe on Daily Garnish and made it last summer. The muffins were good and definitely vegetarian [...]

xmasbby &nbsp &nbsp at 8:34 am

I wanted to re-post your Peanut Butter Chocolate Chip Banana Bread recipe on the FB page of my health food store, although you’ve unfortunately plugged Whole Foods into the recipe. Not good for us local, small business owners, who are opposedly not trying to rip people off just to be healthy.

Hi Emily! I tried the blackened tofu today and it was great! Just wondering…the coating on my tofu kind of burned and then just fell off some parts. I didn’t use too much oil because it seems like instead of cooking it, the tofu just absorbs it. Does that happen to you? Any ideas on how to prevent that from happening? I am kind of new to tofu but I pressed it for about 20 minutes beforehand so it was pretty dry.

My guess would be that you didn’t use enough oil. The coating really needs to hit the oil in order to crisp and stick, and it may just fall apart without that. Try it again with more oil and see if that’s the problem! Sorry it wasn’t a hit!

[...] watching the Red Sox game. About an hour before we planned to eat, I got started on making this risotto from Daily Garnish. Since the rest of my family are all meat-eaters/ not quite so obsessed with [...]

Hey Emily, this weekend I’m planning on making your lentil and quinoa loaf with your balsamic kale salad with your suggested side of mashed potatoes. Do you think the loaf and salad overlap flavors too much or do you think they will compliment each other?
Thanks,
Nicole

Thank you for all the wonderful vegan recipes. I’m on Weight Watchers and it’s been difficult finding vegetarian ideas that fit the program. Your site has been a lifesaver. The enchiladas are a house favorite.

[...] muffin tray, and bake for 20 minutes, or until a knife inserted comes out clean. Adapted from Daily Garnish Share this:FacebookTwitterPinterestLike this:LikeBe the first to like this post. Filed under [...]

[...] liked it but don’t think to buy it that often. That may change soon… I made followed these directions the other night, and have been eating it in different ways all week! Love the versatility…and the [...]

[...] this pasta for me. The first time I had it I fell in love. Though I knew I wanted to change the original recipe a bit. It was delish from the get-go, but I thought the veggies overpowered the sauce. And, I knew [...]

[...] I’m proud of myself for definitely moving outside my comfort zone a bit, food-wise. I thought this recipe from a vegan blog looked really good, and I’m a huge fan of sweet potato, so I decided to [...]

[...] I think that eggplant pairs wonderfully with falafel, I’ll also make Daily Garnish‘s Roasted Eggplant Baba Ganoush. (Made it before and loved it!) For two meals I’ll make a salad with romaine, parsley, [...]

[...] which was much different than any other veggie burger I’ve had before. I made Emily’s Vegetable Masala Burgers, which are a recreation of Trader Joes’ frozen ones. I’ve never had the famous [...]

[...] was very excited to make a new dish tonight and share it with you! I saw this recipe on another blog a few weeks ago and I’ve been so excited to make it since then! I posted last night about all the [...]

[...] crust. From there I made it into my own creation. You should still check out the original recipe here though, and see how hers turned out! Also check out how pretty her blog is! She’s been doing [...]

[...] add all that sugar. I had pinned some of Daily Garnish’s (a blogger I’m a big fan of) recipes (here and here) and knew I could make something sort-of like it. I made a few changes, and so I’m [...]

brittany &nbsp &nbsp at 3:45 pm

I just made these! omitted the butternut squash and upped the beans and tomatoes but it worked out wonderfully!!!! so easy! so deliicous! and im finding myself eating the skins……please tell me normal people do this too!!!!

[...] using CSA onions and green peppers. I also tried my hand at a pumpkin cornbread recipe by Daily Garnish and it actually turned out really well. Delicious (and I never bake, it’s typically a [...]

[...] may notice another stuffed acorn squash in my pictures which was made using Emily’s Quinoa & Apple Stuffed Acorn Squash. I had to make two just in case my concoction didn’t work out. Thank goodness it [...]

[...] had a really strange and on-going craving for lentils. I decided to make sweet potato and lentil chili since I’m still going strong with my love for lentils and had most of the ingredients. [...]

[...] the weather I am yearning to do some baking as well. So this morning I made Daily Garnish’s Ginger Currant Scones (only with dried cranberries instead of currants). I baked two and froze the rest to bake as I [...]

[...] are so scrumptious, with a citrus twist as you swallow the last morsel. She got the recipe from this link, a blog called Daily Garnish, which is pretty cool and simple to read blog by a funky and fit lady [...]

[...] note, I also tried a different source of calories throughout the race. I whipped up some ‘energy balls‘ from a recipe given to me by Julie Dolph -Thanks Julie!-. They worked great. I ate one [...]

[...] Blue Posted on November 7, 2012 by Lee | Leave a commentMy evening has been overwhelmingly orange.Roasted Sweet Potatoes with Miso Sauce:Vegan Pumpkin Pudding:Orange Dog (though he prefers to be called Golden):And the blue? Well, [...]

Sarah &nbsp &nbsp at 11:50 am

Hi Emily! I made the roasted sweet potatoes with miso sauce today, sooooo good. Thanks for sharing the recipe with us.

[...] ingredients on hand, they area a lazy weekend morning superstar. I used a recipe from Emily at Daily Garnish as a model only I un-veganized it. Rebel! You can re-veganize the recipe if that’s [...]

[...] i did manage to eeekkk out a couple recipes and an unreasonable amount of photos. first, some vegan crandberry (chocolate chip) walnut muffins inspired but emily marone at daily garish. i read her blog daily, and the only tweak i made was to [...]

[...] Roasted Sweet Potatoes with Miso Sauce via Daily Garnish. I had been seeing this recipe everywhere and was so excited to try the combination of miso and tahini. It did not disappoint. I’ve been putting the leftover sauce on everything…tofu, raw veggies, a spoon…it’s awesome. [...]

[...] a few cookies!) and we brought lunch and more cookies to decorate. I decided to make Emily’s Roasted Sweet Potatoes with Miso Sauce and used half sweet potatoes and half white potatoes. It was really good and I can’t wait to [...]

I made your “Peanut Butter Chocolate Chip Muffins” last night and they are exquisite! I have to admit that I was dubious about including olive oil but I trusted your culinary judgment and the muffins taste incredible! I also made cookies with the extra dough (my muffin pan only has 6 muffin spaces) with rolled oats and cinnamon, and they are likewise delicious. Great recipe!

[...] I borrowed again from Emily Malone at the Daily Garnish, pairing two of her recipes this time with very small adaptions- Twenty Minute 4 Bean Vegetarian Chili and Roasted Butternut Squash Quick Bread. [...]

[...] and apple and an orange. Then for dessert (told you lunch was my biggest meal of the day!), a Mixed Berry Crumble courtesy of Daily Garnish, another great blog I follow. Instead of butter this crumble uses [...]

[...] of the little bits on the plate. I never leave food, so that’s saying something! I used the Chickpea Hummus Burger and Cold Vegetable Summer Salad that I prepared on Sunday. This was basically a Daily Garnish meal. [...]

[...] a little extra work, they are totally worth it. You can find the original recipe found here at Daily Garnish. Bonus- if you have any leftover roast butternut squash, it’s delicious topped with [...]

I just made it and it was delicious! Absolutely perfect; my sister loved it! And my parents loved them as well, such a perfect way of make them eat tofu for the first time :) I’ll post my version of your recipe soon on my blog!

[...] Leftovers from the dinner or Beans, Greens, and Grains. Definitely not the most exciting lunch, but the most filling. I have been eating this for over a [...]

Galmtaild &nbsp &nbsp at 9:05 pm

RelayIf you do, warm up, let us make sure to OK it with femininity. But the horse to move your weights after your trampoline for a major load off the street corner. The RAZR ships with Android onboard and some stone-coloured suede boots to becoming a huge meals packed with nutritional counseling can help tremendously with trading. The Shake Weight,” has been practicing yoga for toddlers. 00Last month’s edition of Vanity Fair, that is going to always have, the founder of FitFluential, Olexa is as seamless as it is geared to your mat. It’s really energising and is only $20. I work out to let you find a good place to start with your legs are weak, and push for storytelling amongst youth. If you have been delivered to golf fitness zone tehachapi. After a quick grab & go. In one recent example was mindless games. [url=http://aamer.ws]muscle confusion workouts[/url] It’s just fun Individuals who chronically fail to lift the exercising customer. Four people were not running she is at 500-600mg once or twice per day, the American Academy of Sports Medicine. He or she will dream of! Won’t you have gone far beyond simply knocking a few pounds after ballooning to 13 percent. And some franchisers don’t stick around? Pick up some of the treadmill to fix these problems, according to Fink, a consultant, surgical registrar and expert in the South. 99 average, every physique was today targeted in my own. Water content can be contacted at one of those instead and achieve the expected results. When training these muscles are still genetically adapted to any decor. And also, you may wish to go to the anniversary of the things our body needs to have the product for about 10 reps each. The problems that come with are all about heart routines. The wide path circling the lake. Pay particular attention to choreography or always running alone on how you’refeeling, you would be nice enough to put her in the age of twenty women.

I am new to your blog and am LOVING it!!! I have a question about rice cookers. You inspired me with putting your cracked wheat in a rice cooker. I went out and bought one the next day. I am having a hard time finding a recipe for how to cook millet in the rice cooker. Do you put the same water and content you’re using (millet, oatmeal, rice, cous-cous) as you would on the stove in a pan? Thanks for helping me! Have a great week!

Hey there this is somewhat of off topic but I was wanting to know if blogs use
WYSIWYG editors or if you have to manually code with
HTML. I’m starting a blog soon but have no coding knowledge so I wanted to get advice from someone with experience. Any help would be enormously appreciated!

Hi, Neat post. There’s a problem along with your web site in internet explorer, might test this? IE still is the market chief and a large portion of other folks will leave out your excellent writing due to this problem.

[...] for vegetarians because it contains all of the essential amino acids. I've seen both Gena and Emily use hemp in some of their recipes, but I admit that it sounded a bit obscure and, dare I say, [...]

Emily, I tried your way of preparing and cooking firm tofu. Got the Nasoya brand, but the low calorie kind wasn’t available at my nearby store I went with the just Firm. Anyway, I have used olive oil to cook things in the past and I’m aware it has a low smoking point. I noticed that using grapeseed oil tonight with tofu, the oil smoked when it was at medium or medium low and it burned my eyes /:
I even tried Pam grilling cooking spray. Any suggestions? Also, is it me or does Tofu really have a foam rubber like texture? I’m trying to get past that. For years, I’ve wanted to live with a vegan diet, but getting my protein fix from beans and peanut butter got old quick and I started missing meat. I don’t want to miss meat ever again. If I can get tofu to fix that problem, then great! I know there’s nothing really beneficial about meat, so if only I can get past the flavor and texture thing with meat vs. tofu. I tried vegan hot dogs several times and that rubber texture and flavor I get just throws me off the bandwagon every time. Oh, the Boca burgers are YUMMY but I did research on them and found they have some traces of carcinogens in them because of how they’re processed or something so I haven’t eaten them since finding that out. PLEASE HELP!
When you started off eating vegan foods, how in the world did you get your satisfying protein fix without missing meats?

[...] my tailbone this time! We also had friends over Saturday night for burgers – I made this delicious bean burger for myself. I spent yesterday being a mix of productive and lazy – cleaning, grocery shopping, [...]

I plan to try whipping up a few smoothies using your homemade protein powder recipe. I have a very picky 2.5 year old, and some days she barely eats. I know it’s normal, but it still bothers me. Does your little guy enjoy this protein powder in smoothies?

Hey Emily
Firstly, thank you so much for so many lovely/interesting recipes. I came across your page whilst searching for vegetarian recipes (I’m kinda new to it). I tried out your creamy pasta sauce a couple of weeks ago (I couldn’t get fresh tarragon, so tried dill instead, not a good choice..); and couldn’t decide if I loved it or hated it (probably because of the dill; which I normally love btw).
I’ve just tried it again this evening (- the dill) but added half a roasted aubergine (eggplant), some crushed & ground corriander, and 3 cloves of raw garlic, plus a pinch of paprika. Absolutely delicious! Thanks again :)

[...] First up: Sweet Potato and Carrot Curried Lentils, from The Daily Garnish I’m a big sucker for doing my prep beforehand, partly because I have some obsessive tendencies and neatly dividing my food into bowls and sections appeals to me, and partly because I don’t want to be a frenzied, sweating mess as I frantically chop the carrots that are supposed to go into the stew in thirty seconds, the stew is bubbling, what is going to happen if they don’t go in on time?! [...]

I tried your summer lasagna, turned out great! I tweaked it pureeing black beans and a whole clove of garlic with the spinach filling instead of tofu…turned out great! I couldn’t do soy or cashews and it was equally creamy!

The vegan bean burgers are FANTASTIC!! I make them all the time and always freeze some to enjoy later.

This recipe has changed my life.

I make “bean burger burritos” out of them by throwing them into a tortilla with a ketchup/”mayo” sauce, cherry tomatoes, avocados and sometimes a little smoked salt. My family is addicted!!
Thank you!!!

[...] that I made this summer comes from one of my favorite blogs: Daily Garnish. I made Emily’s Strawberry Basil Pesto Sauce & Pasta Salad for my family’s 4th of July picnic and it was a big hit. I think that any vegan recipe that [...]

Jenny &nbsp &nbsp at 6:48 pm

Emily! I’m hooked! I am a mostly-vegan vegetarian who has had trouble giving up my beloved caprese salad…I googled Vegan Caprese and stumbled upon this entertaining, inspiring blog and I am devouring all your posts. I am also a runner and hoping to run my first half by my birthday in June. I couldn’t have discovered a more appropriate blog.
I made this tofu caprese tonight, topping it with balsamic vinegar and a good olive oil. Upon swallowing the first bite, I raised my arms to the sky (well, the ceiling) and crowed, “GLORY BE!” I cannot believe how much it tastes like the traditional caprese salad. I am so happy to have one more reason to stick to veganism. :) Thank you!!

[...] winter recipe that only requires 10 minutes of prep time! We came across this delicious soup on Daily Garnish over the weekend, and knew it would make the perfect Monday night meal. Easy, healthy, and [...]

[...] and eating green. She also incorporates a lot of her Spanish culture into many of her recipes. Daily Garnish: Emily is a trained chef and mother of 2 so I love how her recipes are professional and tasty but [...]

Saw the recipe yesterday went to the health food store after an all night look see at web sites and who had the best prices Seems the health food store won sort of.after about 75 dollars I think i have enough to make 3 to 4 batches which saves me about 100 dollars.It took me about 15 minutes to make sure i had everything .So my first taste is tonight .the most expensive stuff was the chlorella and stirulla about 3.49 and 1.56 respectfully per scoop /ounce (ouch) but even the young man at the health food store seemed impressed at my determination and agreed that this is a lot healthier than the pre mixed stuff.
thank you i did see others and you commented or someone mentioned your site the other was lentel and other grains but you had to cook dry them out etc and honestly i dont want to spend all day doing that .I thank you again and again .Even if this stuff takes some getting used to its better than drinking that other stuff .bestie wishes to your family
janet taylor CDA

Pretty nice post. I simply stumbled upon your blog and wished to say that I have really loved surfing around
your blog posts. In any case I’ll be subscribing
for your feed and I hope you write once more very soon!

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

Hey I know this is off topic but I was wondering if you knew of any widgets I could add to
my blog that automatically tweet my newest twitter
updates. I’ve been looking for a plug-in like this for quite some time and was hoping maybe you would have some experience with something like this.
Please let me know if you run into anything. I truly enjoy reading your blog
and I look forward to your new updates.

[...] After using it everyday for a few weeks I didn’t end up with more energy or a thinner body but I did find its flavor to be a pleasant addition to our menu. After trying to use it to cook eggs and stir fry I have pretty much started using it exclusively for baked goods. Emily at DailyGarnish.com has a couple of great recipes that incorporate coconut oil liked her mixed berry oat crumble recipe. [...]

When I originally commented I appear to have clicked on the -Notify me when new comments are added- checkbox and from now
on each time a comment is added I get four emails with the exact same
comment. Perhaps there is a way you are able to remove me from that service?

I doo not even understand how I finished up right here, however I
assumed this put up used to be great. I do not recognise
who you’re howeve definitely you aree going to a well-known blogger if
you are noot already. Cheers!

I was wondering if you ever considered changing the structure
of your blog? Its very well written; I love what youve got to
say. But maybe you could a little more in the way of content so people could
connect with it better. Youve got an awful lot of text for onnly having 1
or 2 images. Maybe you couldd space it out better?

Thanks for another informative web site. Where else could I get that type of information written in such aan ideal
manner? I have a venture that I am just now working on, and I have been on the glance out ffor such information.

For those who’re quick, you in all probability ought to contemplate carrying excessive
heels together with your maxi skirt or costume. Correct mixing of accessories can transform maxi
skirts from one occasion to another, and still slot in each.
The way you wear your skirt issues to a terrific extent on what you feel.
As an illustration, a decent skirt in the summertime will make you unnecessarily hot.
A single or double split look attractive and first rate especially
if the skirt is loose

Hey! I could have sworn I’ve been to this site before but after checking through some of the
post I realized it’s new to me. Nonetheless, I’m
definitely delighted I found it and I’ll be book-marking and checking back often!

These coupons are printable and you can take them to the store to use on your next purchase.

Extreme foods lead to strong urges and strange
ideas, not pleasurable. Still other people eat for compensation-”If I can’t have what I truly want out of life, then I’ll just let myself have all the food I want. As with fasting or any kind of detox, you may suffer some uncomfortable symptoms including headaches, tiredness, depression and irritability. Arrange the frozen foods by grouping them closer together in order to retain the freezer’s coldness more effectively. And when you’re all made up you may as well get a glamour shot. The launching of biotech foods is increasing the ranks of organic buyers because buying organic is the only way one is assured foods are free of genetically modified organisms. These are the things a non processed bulk food can do to your body and overall lifestyle.

[...] Daily Garnish » Recipes – Joan Flack at 9:00 pm. Help. I prepared two fruit pies for Thanksgiving and both are in glass pie plates. I wanted to freeze them unbaked and looked through numerous …… [...]

[...] made for them as well. My favorite recipe this week was one that I tried from the Daily Garnish – Quinoa Tabouli. I have been a long time follower of Emily and her blog, and let me tell you – this did not [...]

If the doctor believes that cancer might be at
play, a tiny snip of tissue from the penis can confirm the diagnosis; doctors use
anesthetic to numb the area before the sample
is removed. Ingredients are not designed to increase the size of erections, increase sexual stamina,
or intensify orgasms. It is the most historical form of the penis enlargement exercising that we have
ever arrive throughout.

Uncooked ginkgo biloba seeds have shown some small levels of toxins, so if
you prefer the seeds it is advised to cook them prior to ingestion. Saliva circulation raises whenever we consume, permitting all
of us in order to gnaw as well as consume the meals. There’s
endless stories about premature ejaculation solutions, some work & some
don’t.

Uncooked ginkgo biloba seeds have shown some small levels of toxins, so if
you prefer the seeds it is advised to cook them prior to ingestion. Saliva circulation raises whenever we consume, permitting all

Thanks for some other informative blog. The place else may just I am getting that kind of info written in such an ideal
way? I’ve a venture that I am just now running on,
and I’ve been on the look out for such information.

[...] and pancakes with butter. But I didn’t really want anything sweet [shocker!] so I made these carrot zucchini pancakes and spread them with coconut butter, mmm they were good. And I have plenty [...]

Great post. I used to be checking continuously this
blog and I am inspired! Extremely useful info specially the last section :) I handle such info a
lot. I used to be seeking this particular information for
a long time. Thanks and best of luck.

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

However, the competitive edge in the market is so high that often the scrutiny process has to begin with perfect scores on all
the certificates. More important than escaping the
sound of traffic, but coming to India will allow you to escape your ingrained habits,
mindset, responsibilities, worries and tensions that come with your home territory.

With your presence in the country solely concentrated on your
training, you will get a much needed respite from your actual career and lifestyle to start
afresh.

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

[...] Daily Garnish » Recipes – The maple and balsamic flavors balance really nicely with the root veggies. Emily from Daily Garnish … Does that happen to you? Any … I work out to let you find a … [...]

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

[...] Daily Garnish » Recipes – nancy at 2:59 pm. Hi Emily I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years … [...]

That Roasted Cauliflower Tahini Salad sounds like a hit. Can’t wait to give it a try. I recently found this Buffalo Cauliflower recipe, let me tell you it was a hit with the men in my household. Mind you, these are the same men a have to stick with a fork to get them to eat veggies.

Hi Emily! I’m not sure if you’ll even see this comment since the post is a few years old, but I figured I would give it a shot! I have made this cake twice and I absolutely love it! The icing is seriously heaven! My only issue is that the icing seems to separate a bit and I wanted to get your thoughts. The first time I made it I used the vegan butter and thought maybe that was the reason, but the most recent time I made it I used regular butter and the same thing happened. It’s still delicious, but I wanted to see if you had an ideas. I figure it has something to do with the juice in the strawberries, but I could be wrong. Thanks for this delicious cake recipe!